Caprese Shrimp Salad

• 12 cherry tomatoes, halved and seeded
• 1 teaspoon white sugar
• 1 pinch oregano
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 teaspoon peppercorns
• salt and ground black pepper to taste
• 8 large shrimp, peeled and deveined
• 1/2 (8 ounce) ball fresh buffalo mozzarella
• 1 slice stale bread
• 1 1/2 tablespoons extra-virgin olive oil, divided, or to taste
• 2 tablespoons sliced black olives
• 8 fresh basil leaves, or to taste

1. Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
3. Bake in the preheated oven until completely wilted, about 1 hour.
4. Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
5. Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
6. Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
7. Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

tomatoes, white sugar, oregano, celery stalk, carrot, onion, peppercorns, salt, shrimp, fresh buffalo mozzarella, bread, extravirgin olive oil, black olives, basil

Taken from www.allrecipes.com/recipe/266025/caprese-shrimp-salad/ (may not work)